Gingerbread Eggnog

For many of you this is the best time of the year! It’s the time when you see a lot of your family and friends who you don’t normally see! The time when you get to eat A LOT of delicious food! And the time when all of the holiday favorites come out like pumpkin spice, gingerbread, and EGGNOG!

I have to admit: I never liked eggnog. My mom would always bring it home from the supermarket and every time I thought that it would somehow taste better than the last time I had it and every time I was unsurprisingly disappointed. The eggnog that you get from the store is extremely thick, rich, and overly sweet. I would always add about 1/2 cup of milk for every tablespoon of eggnog.

So when I asked on Instagram (if you don’t follow me, what are you waiting for!? @celestialbaking), what drinks you guys would like to see since I’ve only had one on my website since I started it , my cousin actually suggested eggnog. I honestly did not want to make it since I never liked it. But I am so glad that I gave it a shot!

This recipe is spicy, creamy, and luscious with a hint of gingerbread that I cannot get enough of! If you’ve had the eggnog from the store and you don’t like it, try this recipe! You’ll realize how great eggnog can be.

Also who decided to make a custard then drink it?? Seriously such a weird drink.

Combine milk, cream, spices, molasses, and salt in a medium saucepan. Place on medium low heat.

Meanwhile, whisk egg yolks with 1/3 cup of the brown sugar until they are light and fluffy, about 10 minutes by hand. (You will notice a color change in the yolks. They will go from a dark brown color because of the sugar to a lighter tan color.)

Take a ladle of the hot milk mixture and pour into the egg yolks while whisking. Pour in a couple more ladles while whisking to bring the yolks up to temperature. (This is called tempering.)

Once the yolks have been introduced to the heat, transfer the mixture back into the pot and cook on medium heat until it starts to simmer and reaches about 180-190 degrees F.

While the mixture is coming to a simmer, whip the egg whites and 2 tablespoons of brown sugar until it forms stiff peaks. (I did this by hand as well and it took me FOREVER! I recommend using an electric mixer.)

Strain the hot custard mixture into the egg whites to catch the cloves. Whisk the mixtures together, then place in the fridge to chill.

Serve chilled with whipped cream and/or a shot of bourbon or rum. Enjoy!